4 -5 FROZEN boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese (can use low fat/fat free)
Add all ingredients except cream cheese into crock pot. High for about 4-5 hours or until chicken is cooked. Shred the chicken and add cream cheese (just throw it on top!) and let sit for about 1/2 hour. Mix it up and enjoy.
It can be served over rice, in a tortilla, over tortilla chips, etc. So yummy!
Recipe source:
http://buyonsaleandsavethedifference.blogspot.com/2010/10/mexican-crockpot-chicken.html
Wednesday, September 21, 2011
Wednesday, September 14, 2011
Penne Salsaria
1 lb hamburger
1 block Velveeta cheese
1 jar salsa (I used 1 lb size)
1 lb penne pasta
Cook pasta according to instructions. Meanwhile, brown hamburger. Drain.
Add half of Velveeta and half jar of salsa to the hamburger. Stir until all cheese is melted. When pasta is cooked, drain.
Add hamburger mixture to pasta and the remainder of salsa and cheese. Heat through until all cheese is melted.
1 block Velveeta cheese
1 jar salsa (I used 1 lb size)
1 lb penne pasta
Cook pasta according to instructions. Meanwhile, brown hamburger. Drain.
Add half of Velveeta and half jar of salsa to the hamburger. Stir until all cheese is melted. When pasta is cooked, drain.
Add hamburger mixture to pasta and the remainder of salsa and cheese. Heat through until all cheese is melted.
Monday, September 12, 2011
Cream Cheese Chicken
--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces
--packet of Italian salad dressing mix
--2 cloves minced garlic
--block of cream cheese (to add later)
Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
Serve over pasta.
Recipe source:
Thursday, September 1, 2011
World's Best Honey Cornbread
- 2/3 cup sugar
- 1/4 cup butter, softened
- 4 eggs
- 1/2 cup honey
- 1 1/3 cups milk
- 2 1/3 cups flour
- 1 1/2 Tablespoon baking powder
- 1/2 cup corn meal
- 1 teaspoon salt
Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.
Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.
Pour batter in greased 11×14-inch baking pan. Bake for 35 minutes or until golden brown.
Recipe source:
Banana Blueberry Pancakes
2 cups sifted all purpose flour
1/4 cup granulated sugar
4 tsp baking powder
1 tsp salt
2 eggs well beaten
1-1/2 cups milk
1/4 cup butter melted
2/3 cup mashed banana
1 tsp vanilla extract
2 cups fresh blueberries
Mix flour, sugar, baking powder, and salt. Add eggs, milk, butter, bananas, and vanilla. Stir until well blended and smooth, then gently fold in blueberries. Spoon about 1/4 cup batter for each pancake on preheated greased griddle. Turn only once.
1/4 cup granulated sugar
4 tsp baking powder
1 tsp salt
2 eggs well beaten
1-1/2 cups milk
1/4 cup butter melted
2/3 cup mashed banana
1 tsp vanilla extract
2 cups fresh blueberries
Mix flour, sugar, baking powder, and salt. Add eggs, milk, butter, bananas, and vanilla. Stir until well blended and smooth, then gently fold in blueberries. Spoon about 1/4 cup batter for each pancake on preheated greased griddle. Turn only once.
Banana Chocolate Chip Muffins
1 3/4 cup all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt or milk
1 tsp vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
Preheat oven to 350.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the egg, yogurt, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan onto wire racks.
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt or milk
1 tsp vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
Preheat oven to 350.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the egg, yogurt, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan onto wire racks.
Blueberry Muffins
So far, this is our fav blueberry muffin recipe!
1/2 cup butter at room temperature
1 cup sugar
2 large eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cups blueberries
2 cups flour
1/2 cup milk
Topping:
1 tbsp sugar
1/4 tsp ground nutmeg (we use cinnamon)
Heat oven to 375.
Grease 12 large size muffins in muffin pan.
In a bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs, one at a time, beating after each.
Beat in vanilla, baking powder, and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 20-30 minutes until golden brown and springy to touch.
1/2 cup butter at room temperature
1 cup sugar
2 large eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cups blueberries
2 cups flour
1/2 cup milk
Topping:
1 tbsp sugar
1/4 tsp ground nutmeg (we use cinnamon)
Heat oven to 375.
Grease 12 large size muffins in muffin pan.
In a bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs, one at a time, beating after each.
Beat in vanilla, baking powder, and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 20-30 minutes until golden brown and springy to touch.
Crockpot Barbecue Chicken
Either serve these breasts whole or shred to make sandwiches.
1 lb chicken breasts
1 bottle barbecue sauce
2 tbsp Worcestershire sauce
1/4 cup brown sugar
1/4 cup cider vinegar
1/4 tsp garlic powder
Spray crockpot with non-stick cooking spray. Place chicken breasts on bottom of pot. In small bowl, mix sauce ingredients then pour over chicken. Cook on high for 3-4 hours. If shredding for sandwiches, cook for 3 hours, shred, then cook 1 additional hour on low.
1 lb chicken breasts
1 bottle barbecue sauce
2 tbsp Worcestershire sauce
1/4 cup brown sugar
1/4 cup cider vinegar
1/4 tsp garlic powder
Spray crockpot with non-stick cooking spray. Place chicken breasts on bottom of pot. In small bowl, mix sauce ingredients then pour over chicken. Cook on high for 3-4 hours. If shredding for sandwiches, cook for 3 hours, shred, then cook 1 additional hour on low.
Cheesy Vegetable Soup
Note: This is a freezer meal.
6 cups water
1 pkg (30oz) frozen shredded hash brown potatoes
1 pkg (16oz) frozen California blend vegetables
4 tsp chicken bouillon granules
1 lb Velveeta, cubed
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 cup milk
In a Dutch oven, bring water to a boil. Add the hash browns, vegetables, and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup, and milk; cook and stir until cheese is melted.
Serve desired amount of soup. Cool remaining soup; transfer to freezer containers. May be frozen for up to 3 months.
To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.
Recipe source: Freezer Pleasers Cookbook
6 cups water
1 pkg (30oz) frozen shredded hash brown potatoes
1 pkg (16oz) frozen California blend vegetables
4 tsp chicken bouillon granules
1 lb Velveeta, cubed
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 cup milk
In a Dutch oven, bring water to a boil. Add the hash browns, vegetables, and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup, and milk; cook and stir until cheese is melted.
Serve desired amount of soup. Cool remaining soup; transfer to freezer containers. May be frozen for up to 3 months.
To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.
Recipe source: Freezer Pleasers Cookbook
Bacon and Cheese Chicken
--2 T olive oil
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled bacon
--1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese
Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
Put the chicken in the crock on top of the oil.
In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.
Recipe source:
Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.
Recipe source:
Lasagna Casserole
1 pound ground beef or sausage
1 onion chopped (optional)
8 ounces of uncooked noodles (we like spiral or rotini noodles best)
1/3 to 1/2 jar spaghetti sauce
1 15-oz. can diced tomatoes
2 eggs, beaten
2 cups cottage cheese or ricotta cheese (we prefer cottage cheese and it’s typically much cheaper — especially if you can find it marked down!)
8 oz. mozzarella cheese, grated
1/2 teaspoon parsley (chopped fresh or dried)
salt/pepper
1 onion chopped (optional)
8 ounces of uncooked noodles (we like spiral or rotini noodles best)
1/3 to 1/2 jar spaghetti sauce
1 15-oz. can diced tomatoes
2 eggs, beaten
2 cups cottage cheese or ricotta cheese (we prefer cottage cheese and it’s typically much cheaper — especially if you can find it marked down!)
8 oz. mozzarella cheese, grated
1/2 teaspoon parsley (chopped fresh or dried)
salt/pepper
Brown ground beef and onion until cooked. While the meat is cooking, boil the noodles according to package directions.
Mix spaghetti sauce with diced tomatoes and browned ground beef. Set 1/2 cup of mozzarella cheese aside to sprinkle on the top. Combine the rest of the mozzarella cheese, cottage cheese, beaten eggs, parsley and salt and pepper.
Layer a third of the meat sauce, then the noodles and then the cheese mixture in a 9 x 13-inch pan. Repeat two more times. Sprinkle with cheese.
Bake at 350 degrees for 30 to 45 minutes (until bubbly). Let stand for 10 minutes before serving.
Serves 6
Recipe source:
Southwest Rollups
(makes 16 roll-ups)
- 2 cans refried beans
- 1/2 cup salsa
- 2-4 cups cooked chicken, chopped
- 2 cups shredded Cheddar cheese
- 16 tortillas
Mix together beans, salsa, and chicken. Spread 1/8 of mixture onto one tortilla. Sprinkle with cheese. Roll up and turn ends under. Stick in a freezer bag or in a 9×13 baking pan and freeze.
When ready to bake, thaw and bake in a pre-heated 350 degrees oven for 20-30 minutes until heated through. Sprinkle with more shredded Cheddar cheese, if desired. Serve with salsa.
Recipe source:
Oven Baked Parmesan Seasoned Fries
NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes. (I just double or triple the recipe to fit within my needs).
Ingredients:
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)
Directions:
*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.
Recipe source:
http://playwithsugar.blogspot.com/2009/07/oven-baked-parmesan-seasoned-fries.html
Ingredients:
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)
Directions:
*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.
Recipe source:
http://playwithsugar.blogspot.com/2009/07/oven-baked-parmesan-seasoned-fries.html
Frozen Banana Bites
- 2 large bananas
- 1/4 to 1/3 cup chocolate chips
- 1/4 to 1/3 cup peanut butter
- Unsweetened coconut flakes
- Set out a large plate or bowl with a piece of parchment or wax paper on it.
- Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
- Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
- Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
- Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
- You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.
Recipe Source:
http://www.neverhomemaker.com/2010/06/frozen-banana-bites.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+neverHomemaker+%28%28never+home%29maker%29
Taco Chicken Bowls
1.5 lbs chicken breasts
1 (16oz) jar salsa
1 (15oz) can black beans, drained
1/2 lb (8oz) frozen corn
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
cracked pepper, to taste
2 cups dry rice
8 oz shredded cheddar
1/2 bunch cilantro (optional)
Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture. Secure the lid on your slow cooker and cook on low for 8 hrs.
Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
Recipe source:
http://budgetbytes.blogspot.com/2011/07/taco-chicken-bowls-1066-recipe-133.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29&utm_content=Google+Reader
1 (16oz) jar salsa
1 (15oz) can black beans, drained
1/2 lb (8oz) frozen corn
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
cracked pepper, to taste
2 cups dry rice
8 oz shredded cheddar
1/2 bunch cilantro (optional)
Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture. Secure the lid on your slow cooker and cook on low for 8 hrs.
Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
Recipe source:
http://budgetbytes.blogspot.com/2011/07/taco-chicken-bowls-1066-recipe-133.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BudgetBytes+%28Budget+Bytes%29&utm_content=Google+Reader
Shrimp Enchiladas
Cheese Sauce:
½ cup sweet red pepper, chopped
½ cup onion, minced
½ cup green pepper, chopped
1/4 cup butter
½ teaspoon oregano
½ teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon all-purpose flour
3/4 cup whipping cream
1 ½ cups Monterey Jack cheese or Pepper Jack cheese
½ cup sour cream
½ cup onion, minced
½ cup green pepper, chopped
1/4 cup butter
½ teaspoon oregano
½ teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon all-purpose flour
3/4 cup whipping cream
1 ½ cups Monterey Jack cheese or Pepper Jack cheese
½ cup sour cream
Shrimp Mixture:
2 tablespoons butter
1 ½ pounds shrimp, peeled, deveined and chopped into bite-size pieces
½ cup onion, chopped
2 cups ripe tomatoes, chopped
1 ½ cups Monterey Jack cheese or Pepper Jack cheese
8 (9-inch) flour tortillas
2 tablespoons butter
1 ½ pounds shrimp, peeled, deveined and chopped into bite-size pieces
½ cup onion, chopped
2 cups ripe tomatoes, chopped
1 ½ cups Monterey Jack cheese or Pepper Jack cheese
8 (9-inch) flour tortillas
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.
Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream and continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.
In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink (don’t overcook or the shrimp will be tough). Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
Bake at 350 degrees for 30 to 35 minutes.
Recipe source:
http://www.melskitchencafe.com/2008/03/shrimp-enchiladas.html
Recipe source:
http://www.melskitchencafe.com/2008/03/shrimp-enchiladas.html
Lemon Cream Pasta w/ Chicken
Serves 4-6
3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Recipe source:
Lemon and Garlic Grilled Chicken
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I’ll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
Recipe source:
Taco Salad Dippers
Serves 4-6
2 pounds lean ground beef or turkey
1 medium onion, chopped
6 cups water
1 cup rice (white or brown)
1 teaspoon oregano
1 tablespoon sugar
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 cloves garlic, finely minced
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 (15 oz.) can pinto beans, rinsed and drained
1 medium onion, chopped
6 cups water
1 cup rice (white or brown)
1 teaspoon oregano
1 tablespoon sugar
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 cloves garlic, finely minced
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 (15 oz.) can pinto beans, rinsed and drained
In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.
Serve warm with tortilla chips for dipping and other taco garnishes. I have successfully frozen the leftover meat/rice mixture to defrost and reheat later.
Recipe source:
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